Recipies

Kachila (कचीला)

About Kachila (कचीला)

Kachila is a traditional Newari dish from Nepal, typically made from spiced minced buffalo meat that is cooked and then pressed into a flattened cake. It's a popular delicacy, often enjoyed as an appetizer or snack, showcasing the rich culinary heritage of the Newar community.

Picture of Kachila

History

Kachila's history is deeply intertwined with the Newar community of the Kathmandu Valley. The Newars are renowned for their unique cuisine, and Kachila is a testament to their resourcefulness and culinary skills. Historically, buffalo meat has been a significant part of Newari diets, and dishes like Kachila emerged as a way to preserve and utilize the meat in a flavorful manner. The preservation methods and spice blends used in Kachila have likely been passed down through generations, reflecting the cultural importance of food preservation in the past when refrigeration was not widely available. Over time, Kachila has evolved into an iconic Newari dish served during festivals, family gatherings, and everyday meals.

Fact 1

Kachila is traditionally made using buffalo meat, which gives it a distinct flavor and texture.

How to prepare?

Buffalo meat - 500 grams, mincedGinger - 2 tablespoons, mincedGarlic - 2 tablespoons, mincedTurmeric powder - 1 teaspoonChili powder - 1-2 teaspoonsCumin powder - 1 teaspoonCoriander powder - 1 teaspoonFenugreek seeds - 1/2 teaspoonSalt - to tasteMustard oil - 2-3 tablespoonsWater - as needed

Learn step by step to prepare Kachila

  • 1
    Heat mustard oil in a pan. Add fenugreek seeds and let them splutter.
  • 2
    Add minced ginger and garlic, and sauté until fragrant.
  • 3
    Add the minced buffalo meat to the pan and cook until it starts to brown.
  • 4
    Add turmeric powder, chili powder, cumin powder, coriander powder, and salt. Mix well.
  • 5
    Add a little water if needed to prevent sticking and continue to cook until the meat is thoroughly cooked and all the water has evaporated.
  • 6
    Remove from heat and let the meat mixture cool slightly.
  • 7
    Take a portion of the cooked meat mixture and press it tightly into a flat, round, or rectangular shape, about 1/2 to 1 inch thick.
  • 8
    You can pan-fry the shaped Kachila for a crispier texture, or leave it as it is.
  • 9
    Serve Kachila warm or cold with a side of achaar (pickle).
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